Classic Italian Ragu Sauce
Indulge in the rich, comforting flavors of Italy with this Classic Italian Ragu Sauce recipe, a timeless favorite for pasta lovers everywhere. Crafted with a harmonious blend of ground beef and pork, aromatic vegetables, and a splash of dry red wine, this slow-simmered sauce delivers a depth of flavor that’s truly irresistible. With crushed tomatoes, beef stock, and a touch of milk for creaminess, every spoonful boasts velvety texture and hearty goodness. Seasoned with bay leaf, oregano, and fresh basil, this authentic Italian sauce is the perfect companion for your favorite pasta dishes or as a base for lasagna. Easy to prepare and made with simple, wholesome ingredients, this ragu sauce transforms your meal into a culinary masterpiece. Whether for a cozy family dinner or impressing guests, this recipe captures the essence of classic Italian cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 2 celery stalk, finely chopped
- 3 garlic cloves, minced
- 250 grams ground beef
- 250 grams ground pork
- 125 milliliters dry red wine
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 500 milliliters beef stock
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 125 milliliters milk
- 0.25 cup fresh basil, chopped
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the onion, carrot, and celery, and cook until softened, about 7-10 minutes, stirring occasionally.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.
Pour in the red wine, scraping the bottom of the pan to release any bits stuck to it. Cook until the wine is mostly evaporated, about 3-5 minutes.
Stir in the crushed tomatoes, tomato paste, and beef stock. Mix well.
Add the bay leaf, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover partially with a lid, and allow to simmer gently for 2 and a half hours, stirring occasionally.
Remove the lid, stir in the milk, and continue to simmer for another 30 minutes until the sauce thickens to your desired consistency.
Taste and adjust seasoning if necessary.
Remove the bay leaf and stir in the fresh basil just before serving.
Serve over your favorite pasta or use as desired in other dishes.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 56.8 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 878 mg | 68% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5312 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
